CHEMISTRY GLOSSARY

Invert sugar is a mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose (saccharose). The name stemming from the fact that it rotates of plane polarized light in the opposite direction of sucrose. Sucrose is dextrorotatory - it rotates polarized light clockwise ([α]D = +66.5°). Invert sugar rotates the plane of the polarized light counterclockwise ([α]D = -22°) due to the strongly levorotatory nature of fructose ([α]D = -92°).

Homemade artificial honey (invert sugar syrup): Dissolve two parts of household sugar (1 kg) with stirring in one part of water (0.5 kg) in a saucepan over low heat. Add 1 g of citric acid or the juice of one lemon to the mixture. Bring the ingredients to a slow boil. It can take anywhere between 15 minutes to 1 hour. The end result is sticky, golden syrup. Let it sit at room temperature until it is cool.